She has been cooking professionally in plant based restaurants for over 15 years in Los Angeles and on the East Coast. She first got into cooking working at a high raw vegan restaurant in LA called Cru, and the healthy aesthetic of raw food is still important to her today. She is also a cookbook author, blogger, Youtuber and teaches plant based cooking classes online and in person.
Rachel’s book Modern Raw https://www.amazon.com/dp/B07H25G2C2/?ref=exp_chefaj_dp_vv_d
Check out her classes at https://experiences.chefsfeed.com/plantcraft/
You can find more recipes on her website, https://www.rachelcarr.com/
Lentil Tacos
1-2 avocados
1 jalapeno, sliced
1 package corn tortillas
1 small head of Napa cabbage (with the leaves removed to be used as taco shells) OR 1 head of romaine or butter lettuce leaves
hot sauce
Garnish with: lentil taco meat, jicama slaw, mango pico de gallo
Instant Pot Lentil Taco Meat
INGREDIENTS
1/4 cup water
1 onion, chopped
4 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon salt
¾ teaspoon cumin
1 teaspoon dried oregano
¼ teaspoon garlic powder
1 tablespoon tomato paste
1¾ cup water
1 cup green lentils
salt and black pepper to taste
INSTRUCTIONS
Set your Instant Pot to “sauté” and allow to heat up for 1 minute. Add the water, onion and garlic.
Sauté for 3 minutes or until browned. Add the chili powder, salt, cumin, oregano , garlic powder, and tomato paste.
Sauté for 1 minute. Add the water and lentils and stir well. Place the Instant Pot lid on tightly.
Change the setting to “Manual” cooking for 8 minutes on regular pressure.
Allow to cook completely and then wait about 10 minutes while the Instant Pot gradual depressurizes enough for you to remove the lid.
Open the lid and stir well. Taste and adjust seasonings if desired.
Jicama Slaw with Agave Lime Dressing
INGREDIENTS
1 small jicama, peeled and julienned
1/4 cup cilantro chopped
juice of 1 lime
1 tablespoon agave or maple syrup
pinch of sea salt
INSTRUCTIONS
Toss all the slaw ingredients together and allow to marinate for 10-15 mins before serving.
Mango Pico de Gallo
INGREDIENTS
2 plump tomatoes
2 serrano peppers
½ cup finely chopped onion
1/3 cup chopped cilantro
1 cup diced mango
juice of 1 lime
sea salt to taste
INSTRUCTIONS
Slice tomatoes in half and with a sharp knife remove the seeds. Then diced finely. Place in a bowl.
Cut the serrano peppers lengthwise, remove veins and seeds with a knife and chop finely.
Mix tomato, peppers, onion, cilantro, and mango in the bowl, add the lime juice, and season with salt.